Quick answer: If roast meat cravings hit, these seven stalls across Singapore deliver char siew, siew yoke and roast duck that make waiting in line worth it. For customisable cuts, Char Siu Lang in Ang Mo Kio lets you choose fatty or lean. For a Hong Kong-style platter, 88 Hong Kong Roast Meat Specialist on Lavender Street is the go-to. Fei Fei Roasted Noodle in Jurong East holds a Bib Gourmand for its charcoal-roasted duck. Sinful Roast 幸福 near Ang Mo Kio offers glass-like char siew. Fatty Cheong at ABC Brickworks is legendary for its “bu jian tian” cut. Roast Paradise at Old Airport Road brings KL-style fatty char siew, and Jiu Jiang Shao La at Ghim Moh sells out early with juicy roast duck. Each one has its own loyal following lah.
Singapore’s roast meat game is deep, but after your tenth plate of sticky-sweet char siew, it all starts to blur. This list is for when you want something that feels like a discovery – a specific cut, a charcoal kiss, a stall that sells out before lunch. These are the ones that make you plan your day around them.
If none of these quite fit, Best Chinese Food & Dim Sum in Singapore has 51 lists covering the rest of the category.
Char Siu Lang
At Ang Mo Kio Avenue 1, this stall does charcoal-roasted char siew and roast pork until the fats go translucent and the exterior caramelises. You can tell them how you like it – fatty for that melt-in-the-mouth bite, balanced, or lean – and they will carve accordingly. The roast duck comes with skin so crisp it snaps, paired with noodles or rice. They open 11am to 6pm Thursday to Tuesday and often sell out before close; the website helps you check what’s still available. Kids and fussy eaters? The customisable cuts mean nobody gets a piece they don’t want. It is the kind of lunch that turns a bad week around. 340 Ang Mo Kio Avenue 1, #01-1697, Singapore 560340. Phone: +65 9677 5212. Order from Char Siu Lang. The charcoal-roasting process takes up to two hours, so the char siew gets a deep caramelisation that glistens on the plate. If you’re coming for the roast pork, ask for the belly cut – it’s the one with alternating layers of fat and meat.
If you’ve ever wished you could dictate exactly how fatty your char siew is, this is the stall that actually lets you. Just tell them ‘more fat’ or ‘leaner’ and they’ll carve accordingly. It’s a small, confident move that changes the whole plate. Go early, because they run out of the good cuts fast.
88 Hong Kong Roast Meat Specialist
Along Lavender Street, a chef who used to cook in fine-dining kitchens runs this place, and the queues show it. The two-meat platter gives you a hit of sweet char siew and roast pork with crackling that stays crunchy even under gravy. Whole ducks and char siew by the kilogram are available if you are feeding a party. They marinate and roast with a light touch – the fats aren’t heavy, the duck is tender under the crispy skin. Open Monday to Saturday, 10am to 8pm; closed Sunday. Good for: office teams ordering a feast, families who want a reliable roast spread without heading to a restaurant. 308 Lavender Street, Singapore 338814. Phone: +65 8225 2495. Browse the menu at 88 Hong Kong Roast Meat Specialist. It’s the kind of stall where you should call ahead if you want a whole duck, especially on weekends – they take a bit of time to prepare and you don’t want to turn up and find them sold out.
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You can taste the fine-dining precision in the way the crackling stays crunchy even on a humid afternoon. It’s the kind of place where you might spot a whole duck being wrapped for someone’s dinner party. The queue moves, but you’ll want to come midweek if you hate standing around.
Fei Fei Roasted Noodle
This family-run stall inside Yuhua Village Market Food Centre in Jurong East has been at it for decades, roasting over charcoal until the meats pick up a smokiness that stays on the palate. A 2023 Michelin Bib Gourmand confirms what regulars already know: the char siew balances meat and fat cleanly, and the duck is tender enough to pull apart with chopsticks. They only open Tuesday to Saturday, 8:30am to 11:55am, and the food runs out early. Die-hard roast-lovers treat it as a breakfast mission – get there before ten. Worth the trip? If you want a taste of old-school charcoal technique and are okay with queueing, this is the one. 254 Jurong East Street 24, #01-28, Yuhua Village Market & Food Centre, Singapore 600254. No official website, but you can find the location on Google Maps. They roast over charcoal every morning, so the char siew carries a smokiness that regulars come back for. Rice and noodle options are available, but the char siew rice plate is the simplest way to taste everything.
If you’re chasing that crisp duck skin, our list of top Roast Duck in Singapore might help you narrow it down.
This one demands a weekday morning, because by 11:55am on Saturday it’s all over. The charcoal smokiness is something you rarely come across – it clings to the meat in a way electric roasters can’t replicate. Worth setting an alarm for, honestly.
Sinful Roast 幸福
Tucked in Happy Hawkers Kopitiam at Ang Mo Kio Avenue 10, Sinful Roast 幸福 draws on Malaysian-style roasting to produce char siew with a glass-like translucence. The dual-meat rice comes with chicken rice-style rice, which soaks up the tangy chilli sauces well. Roasted duck and whole roasted chickens are there if you need a centrepiece for dinner at home. Their roast pork has a crunch that announces itself. Open daily 11am to 8pm, though it pays to confirm first. Suits: anyone who grew up eating Malaysian-style roast meats or just wants a char siew that looks almost too pretty to eat. 531 Ang Mo Kio Avenue 10, #01-2429, Singapore 560531. Follow them on Facebook for updates. Besides the char siew and roast pork, they also do whole roasted chickens and ducks – useful if you’re hosting a dinner and want a centrepiece without cooking, though it’s wise to call ahead and order early.
Elsewhere, Restaurants on Amoy Street offer sit-down roast options too.
Tucked in a quiet Ang Mo Kio kopitiam, Sinful Roast is easy to miss — until you spot the char siew’s almost glassy translucence. Dual-meat rice comes with chicken rice-style grains that soak up the tangy chilli. Roast pork crackles loud. Whole duck for dinner is a handy option if you’re feeding the family. Less packed on weekdays.
Fatty Cheong
At ABC Brickworks Food Centre, you hunt for the stall that has ‘bu jian tian’ char siew – a cut from the armpit of the pig that gives a springy texture you don’t get from standard loin. Fatty Cheong has been doing it so long that locals just say the name and everyone knows. The siew yoke stays moist, the fats bounce, and the gravy adds an umami punch to a simple plate of rice. Open daily except Thursday, 11am to 7pm. If you have never tried the armpit cut, this is the place to start – it is a texture thing that converts people. 6 Jalan Bukit Merah, #01-120, ABC Brickworks Food Centre, Singapore 150006. Phone: +65 9882 4849. No official website; find it on Google Maps. The gravy that comes with the rice is worth pouring over the whole plate – it ties the fatty char siew and the rice together, and you’ll see regulars ladling extra from the side.
If you’re in the mood for something different, our Korean Fried Chicken in Singapore guide has crispy options too.
The ‘bu jian tian’ cut is a rabbit hole you might not expect from a roast meat stall. It’s springy, almost bouncy, and you’ll either get why people hunt for it or decide you’re a loin person. Either way, the roast pork stays moist, and the gravy pulls the whole plate together. Closed Thursdays, so plan accordingly.
Roast Paradise
Since 2016, Roast Paradise has been bringing KL-style roast meats to Old Airport Road Food Centre, and it now runs multiple outlets. Their char siew is cut thick and fatty, with an edge that glistens under the stall lights. Roast pork skin shatters; duck comes off the bone clean. The Michelin Plate they picked up points to the consistency. It opens daily 10:30am to 6pm. Fit for: those who like their char siew unabashedly indulgent, and anyone who remembers supper runs in Kuala Lumpur. 51 Old Airport Road, #01-121, Old Airport Road Food Centre, Singapore 390051. Check Facebook for any location changes. They also have outlets beyond Old Airport Road, so if you can’t make it to the east, check their Facebook for the nearest location – the fatty char siew travels well, even in a takeaway box.
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The char siew here doesn’t hold back – it’s thick, fatty, and glistens like it knows it’s good. With multiple outlets, it’s the reliable pick when you’re not up for a treasure hunt. Old Airport Road is the original, but a newer branch might be closer to your usual route.
Jiu Jiang Shao La
Ghim Moh Market Food Centre stall Jiu Jiang Shao La runs from 10am until sold out – often by 2pm. They are known for roast duck breast that still carries its natural juices, and char siew marinated so the flavour goes deep. The armpit-cut char siew appears here too, balancing tenderness with a nice chew. It’s a short window, but the food is steady. Best for Western Singapore residents who want a roast fix early in the day, or anyone willing to make the trek just for the duck. 20 Ghim Moh Road, #01-17, Singapore 270020. No official website; locate it on Google Maps. Because they close early, treat it like a brunch stop – go around 10am to beat the queue and still get your pick of duck breast before it’s carved away.
How to choose
These stalls all sit in hawker centres or kopitiams, so a single plate with rice or noodles stays in the $3.50 to $6 range – wallet-friendly indulgence. The real decisions are around style, location and your patience for queues.
If char siew is your priority, look at Char Siu Lang (customisable fatty-to-lean), Sinful Roast (glass-like Malaysian finish), or Fatty Cheong (springy armpit cut). Hong Kong-style platters shine at 88 Hong Kong Roast Meat Specialist; KL-style fatty cuts rule at Roast Paradise. For roast duck, Fei Fei and Jiu Jiang both sell out fast, so treat them as morning missions. Opening hours vary widely – some close by early afternoon, others run into the evening – and several stalls shut one or two days a week. Check the specific entry before you set off, especially if you are coming from the other side of the island.
Most stalls do not take reservations; queueing is part of the deal. Bring cash, arrive early, and if you are ordering whole birds for a party, call ahead to confirm availability.
A few stalls—88 Hong Kong Roast Meat Specialist, Sinful Roast 幸福—sell whole roast chickens and ducks, and 88 HK offers char siew by the kilogram. If you’re planning a gathering, call ahead to reserve; the hawker centres are cash-only, so bring enough notes. Whole ducks typically need to be ordered in advance because they take time to roast, and you don’t want to miss out on that crispy skin when friends are waiting.
Charcoal roasting is a common thread here. Unlike electric ovens, charcoal imparts a subtle smokiness and creates crispy skin without drying out the meat. Stalls like Char Siu Lang, Fei Fei, and Fatty Cheong are known for this method, and you can often see the glowing coals if you peek into the kitchen area. That extra step is what keeps the queue forming, especially during the lunch push.
The armpit cut (bu jian tian) is a specialty at Fatty Cheong and Jiu Jiang. It’s taken from the pig’s underarm, where the meat is constantly moving, giving it a springy, firm texture that’s different from the softer loin cuts. If you’ve never tried it, order a small portion alongside a regular char siew to compare – many end up converted after the first bite.
Most stalls pair roast meats with plain rice or noodles. Char Siu Lang and Fei Fei have noodle options that come with a light sauce; Sinful Roast uses chicken rice-style rice that absorbs the chilli well. If you’re watching carbs, you can often ask for just the meat, though prices may vary and it pays to ask nicely.
| Stall | Specialty | What Makes It Different | Typical Plate Price |
|---|---|---|---|
| Char Siu Lang | Customisable char siew, roast pork noodles, duck | Charcoal-roasted; choose fatty, balanced or lean cuts | Check with the business |
| 88 Hong Kong Roast Meat Specialist | Two-meat platter, whole duck | HK-style light fats; whole roasted items for sharing | Check with the business |
| Fei Fei Roasted Noodle | Char siew rice, roast pork duck noodles | 2023 Bib Gourmand; smokey charcoal finish; early sellout | Check with the business |
| Sinful Roast 幸福 | Dual-meat rice, whole roast chicken/duck | Malaysian-style translucent char siew; crunchy roast pork | Check with the business |
| Fatty Cheong | Bu jian tian char siew, siew yoke | Springy armpit cut; moist, textured meats | Check with the business |
| Roast Paradise | Fatty char siew, roast pork, duck | KL-style thick, fatty cuts; Michelin Plate | Check with the business |
| Jiu Jiang Shao La | Roast duck breast, char siew rice | Juicy duck; armpit-cut char siew; sells out by 2pm | Check with the business |
Summary
From charcoal-roasted char siew that lets you pick your fat ratio to KL-style cuts that almost dissolve, these seven stalls cover every roast meat craving in Singapore. Whether you wake up early for Fei Fei’s smoky duck or queue at Lavender Street for 88 HK’s crisp roast pork, each stop rewards the trip with something worth remembering. Bring cash, appetite, and maybe a friend to help finish the portions.
Details and operating hours can change; please confirm with the stall directly before visiting.
Frequently asked questions
If you’re in the West and want roast duck that still tastes juicy, you need to be here before the lunch crowd wipes them out. The armpit-cut char siew is a nice touch, but the duck breast is the real reason to arrive early. By 2pm, you’re out of luck, so treat it like a morning errand.
Which roast meat stall is best for char siew?
Char Siu Lang stands out because you can request fatty, balanced or lean cuts, all charcoal-roasted. Sinful Roast 幸福 also offers a Malaysian-style char siew with a glass-like translucence that many find addictive. Fatty Cheong’s “bu jian tian” armpit cut is a texture experience worth trying.
Which stall should I visit for roast duck?
Fei Fei Roasted Noodle and Jiu Jiang Shao La are known for tender roast duck with crisp skin, though both sell out early. 88 Hong Kong Roast Meat Specialist also offers whole roasted duck that works well for sharing.
What are the typical opening hours?
Most open from late morning until early evening, but some—like Fei Fei (8:30am–11:55am) and Jiu Jiang (10am–2pm)—close by early afternoon. Each stall also has its own closed day, so check the entry for the one you plan to visit.
Do I need to queue?
Most of these stalls draw regular crowds, especially during peak lunch hours. Arriving early is the simplest way to skip the longest wait, particularly at 88 Hong Kong, Fei Fei and Roast Paradise.
Are these stalls affordable?
All are hawker-centre or kopitiam stalls, so a plate of roast meat with rice or noodles is typically budget-friendly. Exact prices vary, so confirm with the stall.
Can I order online or get delivery?
Char Siu Lang lets you order through its own website, and 88 Hong Kong Roast Meat Specialist uses an online ordering platform. The other stalls do not have delivery options, so you will need to visit in person.
